Rating: 4.41 stars
27 Ratings
  • 5 star values: 17
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

Chocolate chip cookies made with ground zucchini and a hint of cinnamon.

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Recipe Summary test

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
42
Yield:
3 1/2 dozen
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Ingredients

42
Original recipe yields 42 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

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  • In a large bowl, cream together the butter, sugar. Beat in egg and vanilla. Stir in the zucchini. Combine the flour, baking powder, salt and cinnamon; stir into the zucchini mixture. Mix in the chocolate chips and walnuts. Drop by heaping spoonfuls onto the prepared cookie sheets.

  • Bake for 12 to 15 minutes in the preheated oven, until edges are light brown. Remove from baking sheets to cool on wire racks.

Nutrition Facts

119 calories; protein 1.6g; carbohydrates 17g; fat 5.3g; cholesterol 13.1mg; sodium 70.5mg. Full Nutrition
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Reviews (27)

Most helpful positive review

Rating: 4 stars
07/29/2007
These were well-received by my husband and the rest of his police crew. I used half brown sugar and half white, plus half butter and half Crisco. I would cut the flour down a little since they were a touch dry. Definitely a cakey-cookie, like the consistency of a pumpkin cookie. Also, grated the zucchini instead of chopped. Thanks for the recipe. Read More
(20)

Most helpful critical review

Rating: 2 stars
09/17/2007
This recipes was a good idea but needs some tweaking. For one, it is overly sweet. I think next time I would cut the sugar and use some brown sugar instead of white. The cookies have a nice flavor otherwise and a cakey consistency but they are very filling. I used slightly more chips than called for and that was good if not too chocolatey. Read More
(9)
27 Ratings
  • 5 star values: 17
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
07/29/2007
These were well-received by my husband and the rest of his police crew. I used half brown sugar and half white, plus half butter and half Crisco. I would cut the flour down a little since they were a touch dry. Definitely a cakey-cookie, like the consistency of a pumpkin cookie. Also, grated the zucchini instead of chopped. Thanks for the recipe. Read More
(20)
Rating: 5 stars
10/01/2003
These are delicious! I doubled the amount of chocolate and used chocolate chunks instead of the mini chips. My husband could not stop eating, and he avoids everything with zucchini :) Read More
(14)
Rating: 4 stars
09/12/2003
Different but good. Light, cakey but definitly needed more chocolate to add flavor, I used 1.5-2 cups of Milk Chocolate Chips. (Chocolate makes almost anything good :) ) I added 1 cup of chopped Walnuts. My husband thought they were ok but suggested I try raisins next time instead of Chocolate. (He's not a big chocolate fan) Not a bad idea! I will try this again! Read More
(12)
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Rating: 5 stars
11/02/2005
Eaten before they made it to the cookie jar. Soft, moist, deliciously different type of zucchini cookie. Make these instead of zucchini bread every time! Doubled recipe and used a whole bag of chocolate chips, result was a delightful balance of chocolate and zucchini - although the diced zucchini tastes more like chopped dates than zucchini (which is a good thing). Double recipe made 13 dozen cookies using medium cookie scoop. Read More
(10)
Rating: 2 stars
09/16/2007
This recipes was a good idea but needs some tweaking. For one, it is overly sweet. I think next time I would cut the sugar and use some brown sugar instead of white. The cookies have a nice flavor otherwise and a cakey consistency but they are very filling. I used slightly more chips than called for and that was good if not too chocolatey. Read More
(9)
Rating: 5 stars
09/05/2003
Made these to take to a picnic and had to bake a second batch. Husband, daughter and grandkids ate the whole first batch and said "nana, this is a keeper" Read More
(9)
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Rating: 5 stars
08/18/2008
I followed this recipe exactly and got fantastic results! I have made these 4 times this summer and my friends and family are asking for more. I have passed this recipe on and it will be my permanent chocolate chip cookie recipe. Thank you for sharing! Read More
(8)
Rating: 4 stars
10/22/2009
Wonderful! Our garden did well this year, so I've gone a little overboard with putting carrots and squash into everything I make... so I didn't put 1 and a half cups of zucchini, because my husband wanted me to bake something "normal"...ha ha. With closer to a half cup of zuks, no one else in the family could tell they weren't regular chocolate chippers. They did turn out puffy, not flat, and have a cute little shape. I used one cup of regular sized semi-sweet chips. Awesome! Read More
(8)
Rating: 5 stars
07/28/2007
This is a great way to use up zucchini!! These cookies are sooo moist and stay soft for days! I put my zucchini in the food processor so it was baby food consistency...delicious cookies...my husband hates zucchini and is begging me to make these all the time! Read More
(7)